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Tortellini Salad with Sun-Dried Tomatoes and Artichokes
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5 from 6 votes

Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes

This tortellini pasta salad recipe is quick and easy to make anytime of the year, and full of the best savory flavors!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: Italian
Keyword: gluten free, make ahead, vegetarian
Servings: 4 -6 servings

Ingredients

Tortellini Salad Ingredients:

  • 1 (20-ounce) package fresh tortellini
  • 1 (15-ounce) jar artichoke hearts drained and roughly chopped
  • 1 (6-ounce) jar sun-dried tomatoes drained and roughly chopped
  • 5 ounces fresh baby arugula
  • 1/2 cup pine nuts toasted
  • lots of freshly-grated Parmesan cheese

Vinaigrette Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar (or balsamic vinegar)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove peeled and minced (or pressed)
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon Italian seasoning

Instructions

  • Cook the tortellini.  Cook the tortellini according to package directions in a large stockpot of generously-salted boiling water.  Drain the tortellini in a strainer, then rinse with cold water until the pasta has cooled.
  • Make the vinaigrette.  Whisk all ingredients together in a small bowl (or shake together in a mason jar) until combined.
  • Mix everything together.  In a large mixing bowl, add the tortellini ingredients and vinaigrette.  Toss until evenly combined.
  • Serve.  Serve immediately, garnished with extra Parmesan cheese.  Or transfer to a food storage container and refrigerate for up to 3 days.